1. Remove any dirt or stones in the millet. Wash it atleast 3 to 4 times and soak them in
the water for atleast 4 to 5 hrs.

2. Same way Wash Idli rice, urad dhal and Methi seeds. Soak
them for atleast 2 hrs. Everything has to be soaked separately.

3. Usually I grind them in the Wet grinder like how we grind
Idli batter, but you can also use any Blender.

4. First grind Urad dhal with methi seeds to smooth batter.
(Add water in regular intervals) Once Urad dhal is ground to smooth batter
remove it to the container.

5. Now add the millet and grind them for couple of minutes.
When it is little coarse add the soaked rice. (Add water in regular intervals)

6. The batter should not be very smooth like Idli batter and
very coarse like Adai batter. It has to be fine coarse texture. Now add the
Millet batter to Urad dhal batter. Add salt and mix well (the consistency has to
be like Idli batter).

7. During hot weather it’s enough to ferment the batter to
5- 6 hrs, but during cold weather it has to be fermented overnight. I usually ferment overnight.

8. Once fermented, Batter is ready for making Dosas.

9. When making Dosa add water to desired consistency. Take
ladle full of batter and pour in the middle of hot skillet then go towards the
edges of the skillet.

10. Add 1/2 tsp of oil, when it gets slightly brown at the
bottom & edges flip over the other side, always keep it in the medium to
low flame.

11. Add 1/2 tsp of oil and make it crispy or soft as
desired.

For Making Dosa rolls like how I did for Lunchbox :

Carrot filling :

Carrot - 1 grated

Cilantro - 1 tbsp finely chopped

Salt - a pinch

Pepper - a pinch

Mix the above mixture in a bowl.

For Rolls :

Once Dosa is made take couple of tsp of Carrot mixture,
scatter the mixture over the dosa and roll it. Cut the Dosa in the middle and
pack it for Lunch box.

Note :

Don't make it too crisp or too thin if you are packing for
lunch box, it will be difficult to roll and it dries up during the lunch time.

Samai Arisi Kanji / Little Millet PorridgePorridge is one of the comfort food for breakfast. Porridge with rice and Mung dhal is very much regular in our house. These days I am substituting the same with Little millet or any other millet. Its so comforting and it tastes so good with roasted urad chutney, pickle or any other spicy condiments. If you want to use rice (sona masoori )use the same recipe just by replacing millet with rice. When using rice in the recipe tempering ingredients is absolutely optional.

Method :1. Soak samai arisi/ Millet and mung dhal for half an hour.2. Add 6 cups of water and pressure cook for 6 whistles.3. Heat oil in a pan , Coarsely crush cumin and pepper and add to the oil. Once it splutters add Green chillies, finely chopped ginger, Asafoetida and curry leaves. Saute for few minutes. Add coconut and switch of the flame.4. Once pressure settles, slightly mash the cooked mixture using the ladle. 5. Now add the tempering mixture to the pressure cooked dhal and arisi/Millet. 6. Add Milk and water to get the desired consistency.7. Let the whole thing come to a boil and switch off the flame.Serve hot with Chutney/Thuvayal and Jaggery.

Urad Dhal chutney

Ingredients:

Urad dhal - 1 1/2 tbsp

Coconut - 2 tbsp

Red Chillies - 3 or 4 according to your spice level

Tamarind pulp - 1/2 tbsp

Asafoetida - a pinch

Salt for taste

Mustard - 1/2 tsp

Curry leaves for Tadka.

Method:

1. Heat oil in a pan roast the dhal to golden brown and red chillies.

2. Now grind this with coconut and asafoetida to coarse paste.

3. Season with mustard and curry leaves.

You can serve this with above chappathi, rice roti, normal idli, dosa too.

Disclaimer :PLEASE DO NOT COPY THIS RECIPE. YOU ARE MOST WELCOME TO USE THIS RECIPE WITH DUE CREDITS.